Wakayama Preserved flavours, peninsula feasts, coastal gastronomy

A Culinary Journey in Wakayama

Nestled along the southern coast of the Kii Peninsula, Wakayama Prefecture is a picturesque area known for its lush landscapes, ancient spiritual sites, and rich culinary traditions. Bordered by the Pacific Ocean to the east and the Kii Mountains to the west, Wakayama enjoys a mild climate with warm summers and mild winters, ideal for agriculture and marine industries.

Wakayama is celebrated for its diverse agricultural produce, forestry products, and seafood. The fertile plains and mountainous terrain yield a variety of crops, including mandarin oranges, plums, and renowned Kishu Nanko Ume (plums), prized for their sweetness and used in various culinary dishes and products. The prefecture's coastal waters are rich with seafood delicacies such as bonito, sea bream, and shrimp, which play a central role in local cuisine. Wakayama is also known for its traditional dishes like Mehari-zushi - vinegared rice wrapped in pickled mustard leaves, and Kishu Bincho charcoal-grilled fish, highlighting the prefecture's commitment to using fresh, local ingredients.

Wakayama's dedication to craftsmanship is evident in its sake breweries and soy sauce production, which use traditional techniques passed down through generations. Whether exploring the spiritual sites of Mount Koya or enjoying a meal at a local seafood restaurant, you are invited to savour the prefecture's culinary treasures and experience its unique blend of tradition, nature, and gastronomy. 

Discover the flavours of Wakayama and let each dish transport you to the heart of Japan's cultural and culinary richness. 
 

Umeboshi (Sour plum)

What it is (Ingredients)

Umeboshi is a traditional Japanese delicacy made from ume plums that are salted, dried under the sun and pickled in a brine solution with red Shiso (Japanese herb) leaves. The plums are soaked, layered with salt in a sterilized jar, weighted down, and let to ferment for a month, before sun-drying for a few days. Shiso may also be added for additional flavour, as well as a vibrant red hue.

History/Origin

Cultivation of plums in Wakayama dates back to the Edo period (1603-1868). Traditional pickling and preservation methods passed down through generations ensure the authentic taste of Wakayama umeboshi, which are renowned for both their high quality, and their adunadance in Japan. Additionally, these plums are processed into various products other than Umeboshi, such as plum wine, jams, extracts, and juices.

Where to Eat
Umeboshi can be found in specialty stores, supermarkets, and traditional Japanese markets throughout Wakayama prefecture. They are often enjoyed as a side dish with rice, added to bento boxes, or used as a seasoning in various dishes to impart a bold, tangy flavour.

When to Eat 
Umeboshi is enjoyed year-round and is especially valued during the summer months for its refreshing and digestive properties. Its intense flavour and nutritional benefits make it a staple in Japanese households, and a popular choice for enhancing the taste of rice and other foods.

Savour the bold and tangy flavours of Wakayama with umeboshi, a culinary treasure that reflects Wakayama’s dedication to preserving traditional tastes and techniques.
 

Mehari-zushi (Rice ball wrapped in pickled leaf mustard greens)

What it is (Ingredients)

Mehari-zushi is a traditional dish from the Kumano area, spanning Wakayama and Mie Prefectures, which features either plain or vinegared rice wrapped in pickled leaves of mustard greens (Takana-zuke), with a stalk of pickled mustard greens at its centre. Despite its simplicity of merely wrapping rice balls in pickled mustard greens, Mehari-zushi has been cherished for years due to its deceptively deep flavour.

History/Origin
Mehari-zushi has its roots in rural Wakayama, where it was originally prepared as a portable, preserved food for farmers and fishermen. The pickled mustard greens helped to preserve the rice while adding flavour, making it a practical and delicious meal option. There are various theories about the origin of the name Mehari (meaning eyes wide-open) sushi. One of which purports that they were originally the size of softballs, requiring they be eaten with both mouth and eyes wide-open.

Where to Eat
Mehari-zushi can be found at local markets and traditional eateries throughout Wakayama prefecture, particularly in coastal and rural areas. It is a popular choice for picnics, bento boxes, and casual meals, reflecting its humble origins and widespread appeal.

When to Eat 
Mehari-zushi is enjoyed year-round and is particularly favoured during festivals, picnics, and outdoor gatherings. It is also readily available at train stations and tourist spots. Its compact size and flavourful ingredients make it a convenient and satisfying snack or light meal.

Experience the savoury simplicity of Wakayama with Mehari sushi, a culinary gem that celebrates local flavours and traditions.